Blueberry Blintzes
From Gem's Vegetarian Cooking
- 1 batch of Crepes
- 8 oz Ricotta, low-fat
- 6 oz Neufatchel Cheese (or Cream Cheese)
- 1/4 cup Powder Sugar
- 1/4 cup Jam
- 1/2 tsp Vanilla Extract
- Blueberry or Other Fruit Sauce
- Powder Sugar for topping (optional)
Prepare the Crepes as directed (can be made the night before, wrapped up and stored in the refrigerator).
In a food processor, puree the ricotta for at least 2 minutes. Cut the Neufatchel cheese into chunks, add to the ricotta and continue pureeing until it is completely smooth. Add powdered sugar, jam, and vanilla and puree until mixed into the cheese.
For each crepe, spoon 3 tbs of cheese filling per crepe. Fold up like a small burrito and place in baking dish.
Bake at 350 degrees for 15-20 minutes or until the Blintzes are golden brown and slightly crisp on top. For each Blintz, spoon some of the fruit sauce on top and if desired, sprinkle with powdered sugar.
